Pulpo A La Gallega Recipe

Time1h 10m

Serves4

Octopus served with paprika and olive oil.

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Ingredients

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1
Boil the Octopus
In a large pot, bring enough water to a boil to fully submerge the octopus. Add the sea salt to the boiling water.
2
Cook the Octopus
Once the water is boiling, carefully add the octopus. Allow it to cook for about 40-50 minutes. Use a fork or a skewer to check for tenderness. The octopus should be tender but not overcooked.
3
Cool and Slice
After cooking, remove the octopus from the pot and let it cool for a few minutes. Once cool enough to handle, slice the tentacles into bite-sized pieces.

4
Prepare the Seasoning
In a large serving dish, arrange the sliced octopus. Drizzle the olive oil over the octopus and sprinkle the sweet paprika generously on top.
5
Final Touches
Squeeze fresh lemon juice over the octopus to taste and sprinkle with chopped fresh parsley for garnish.
6
Serve
Serve the Pulpo a la Gallega warm or at room temperature with crusty bread on the side.